This creamy baked artichoke dip combines tender artichoke hearts, parmesan, mayonnaise, black olives, and a kick of green chilies. Served warm and golden, it’s a rich, savoury appetizer that pairs perfectly with crackers, bread, or veggies.
10-12 appetizer servings. Makes about 3 cups.
Ingredients
1 14 oz can artichoke hearts (in water)
3 green Thai chillies chopped fine
1 cup grated grated parmesan cheese
1 cup mayonnaise
8 minced black olives
Directions
- Preheat the oven to 350 F.
- Chop the artichoke hearts.
- Mix all the rest of the ingredients.
- Turn into an 8” oven-proof casserole dish, cover.
- Bake at 350 F for 20 minutes.
- Remove the cover and broil for 5 minutes.
Note: I usually double this recipe and bake for 35 minutes.
